Mississippi Mud Cake

Ingredients for Cake

2 sticks (227 grams) butter
1/2 cup (60 grams) cocoa powder
4 large eggs, beaten well
1 teaspoon vanilla extract
1 tablespoon instant coffee powder (optional)
2 cups (400 grams) granulated sugar
1-1/2 cups (188 grams) all-purpose flour
1/8 teaspoon kosher salt
Ingredients for Frosting
16 ounces (453 grams) confectioners sugar
1/2 cup (60 grams) cocoa powder
1 stick (113 grams) butter, melted
1/2 cup milk
1 teaspoon vanilla extract
4 cups mini marshmallows

directions:
Preheat oven to 350 degrees, with rack in middle position. Butter and flour a 13-by-9-inch baking
pan.
In a medium saucepan, melt the butter with cocoa powder over medium heat, stirring
occasionally until the mixture is smooth, about 3-4 minutes. Remove from heat. Using a wooden
or silicone spoon, stir in beaten eggs, vanilla, coffee powder (if using), and sugar. Stir until the
batter is well mixed, smooth, and no flour is visible. Pour the batter into the prepared baking pan
and bake for 20 to 25 minutes, or until the cake springs back when touched gently in the center
and the cake edges start to pull away from the pan.
While the cake bakes, prepare the frosting. In a medium heatproof bowl, combine the
confectioners sugar and cocoa powder; whisk to combine. Add the melted butter, milk, and
vanilla. Using a large spoon or a mixer at low speed, stir together until smooth and well blended.
Set aside until the cake is done. (See note.)
Remove cake from oven and scatter marshmallows over the top. Place back in oven for about 3
minutes, to warm and soften the marshmallows.
Pour frosting all over the top of the cake, over the marshmallows, and let cake cool on a rack. Cut
into small squares and serve cake at room temperature (cake will be soft and gooey) or chilled.

Note: If the frosting begins to set up before youre ready to use it, you can melt it again by making
a double boiler. Simply place the bowl of frosting over a saucepan of simmering water and stir
frosting until melted and smooth again.